Deprecated: mysql_connect(): The mysql extension is deprecated and will be removed in the future: use mysqli or PDO instead in /home/cookingkorean/public_html/includes/connection.php on line 2

Deprecated: mysql_connect(): The mysql extension is deprecated and will be removed in the future: use mysqli or PDO instead in /home/cookingkorean/public_html/includes/connection.php on line 2
Steamed Fish Rolls, Fish, Korean Recipe, Korean Food Recipe
Visit our other international cooking sites  
Home | Contact us | RSS
Home >> Fish Recipes

STEAMED FISH ROLLS

INGREDIENTS :

500g frozen cod fillet, 90g beef tenderloin, 4 dried shiitake mushrooms, 90g snow peas, 1t garlic, 30g pine nuts, 2T oil, 1T sesame oil, 1/2 cup of potato starch, 1/2 cup of water.


SEASONINGS:
(1) 1/2t salt, 1/2t lemon juice, some ground white pepper, 1/2t potato starch.
(2) 1t soy sauce, 1t citron honey, some ground black pepper.
(3) 1t soy sauce, 1t grain syrup, 1/4 t salt, 1/4t sesame oil, some ground white pepper, 1/4t potato starch.
(4) 1T rice vinegar, 1t caster sugar, 1/6t salt.

PREPARATION :

1. Thaw frozen cod fillet; Rinse in cold running water for 15 minutes; Drain; Cut into square-pieces with 3cm thickness and 7cm length; Marinate in seasoning (1) for at least 60 minutes.
2. Rinse dried shiitake mushrooms; Soak in 1/2 cup of water till soft.
3. Wipe-clean beef tenderloin with damp kitchen paper; Tenderize the beef with a meat mallet for 15 minutes; Discard any bones; Cut into pieces against the grain; Cut into shreds; Marinate in seasoning (2) till ready to use.
4. Add 1T oil to a sauce pan; Bring to the boil over a high heat; Turn off the heat.
Cool at the room temperature.
5. Tear off the hard veins on both sides of snow peas from the top to the bottom; Rinse and drain; Blanch in boiling water for 2 seconds; Lift the snow peas up immediately and rinse in cold running water till cool; Drain.
6. Peel, rinse and mince garlic.
7. Drizzle the cod fillet from the step 1 with the oil from the step 4; Leave it till ready to use.
8. Lift the shiitake mushrooms from the step 2 up; Squeeze out any excess water to a bowl; Trim off the stems; Cut into shreds; Strain the soaking water through a fine-mesh sieve to a bowl.
9. Heat a non-stick skillet over a high heat; Add pine nuts; Stir-fry over a high heat till dry; Turn to a medium heat; Stir-fry till golden and fragrant with a crackling sound (around 7 minutes); Turn off the heat.
10. Add 1T oil to the skillet; Heat over a high heat; Turn to a low heat; Add the garlic; Stir-fry over a low heat till fragrant; Add the shiitake mushrooms from the step 8; Stir-fry over a low heat for 7 minutes; Add the beef; Turn to a high heat; Stir-fry over a high heat till medium rare; Add seasoning (3) and 1T of the dried shiitake mushrooms soaking water from the step 8; Stir-fry over a high heat for a minute; Turn off the heat; Cool at the room temperature.
11. Cut the snow peas from the step 5 into shreds; Add to the beef mixture from the step 10; Stir till well mixed.
12. Evenly grease a steaming plate with some sesame oil.
13. Lay a piece cod fillet from the step 7 flat; Pat-dry with kitchen paper; Dust the cod fillet with some potato starch; Arrange the filling from the step 11 on it; Sprinkle with some pine nuts from the step 9; Roll into a cylinder and press sightly to seal; Arrange on the greased steaming plate (repeat the step till the ingredients are used up).
13. Add seasoning (4) to a bowl; Stir till the sugar dissolved.
14. Arrange a steaming rack in a deep heavy-based skillet; Pour water into the skillet till reaching 1/4 height of the steaming plate; Bring to the boil over a high heat; Turn to a low heat; Arrange the steaming plate with the fish rolls on the rack; Cover the skillet with its lid; Turn to a high heat; Steam over a high heat for 6 minutes; Turn off the heat; Arrange the fish rolls on serving plates; Drizzle with the seasoning (4); Serve immediately.